Laboratorio Niko Romito
The Estate
Since 2000, Niko Romito has been running the restaurant Reale with Cristiana Romito. A self-taught chef, deeply attached to his native Abruzzo, in just 7 years he has earned three Michelin stars. He began in the town of Rivisondoli, in the bakery that his family had turned into a trattoria, and in 2011 he moved Reale to Casadonna, a 16th-century former monastery in Castel di Sangro. Through relentless research and a strong entrepreneurial drive, Romito pursued a path of essentiality, balance and taste. In a short time he has been able to create an incisive and personal culinary language, along with a complex system that perfectly combines haute cuisine, various catering formats, top-level training and products for home consumption.
Laboratorio Niko Romito started from the work on bread, which is particularly close to Niko's heart, a concentration of devotion and research. The most ancient and basic food. Drawing from the experience of his 20 years of work, he studied with his team, a range of recipes of baked products, biscuits, leavened products, jams, spreads and nectars that embody the traditional Italian taste, lightened in fats and sugars and as of 2020 are certified BIO and VEGAN OK.
The Products
Nutritional balance, simplicity of flavors, lightness of preparations, careful selection of raw materials from 100% organic farming, recognition of the taste of the individual ingredients, are the cornerstones of the work they carry out in the Laboratory, that reflect the values of naturalness, genuineness and healthiness. A continuous research on the health aspect of food is the engine of this project, a natural extension Chef Niko Romito’s vision on the future of nutrition: to study and create good, light and healthy products giving as many people as possible the opportunity to eat well anywhere, even at home.